No Cream, No Egg, No Butter, No Gelling agent ! Reinvent Cheesecake with Motichoor ladoo (Indian dessert made-up of Garbanzo bean flour or gram flour and sugar syrup). OR choose any local dessert OR fruits OR any filling of your choice

^{Preparation – 30 , Refrigerate Time – 4 to 6 hours (preferably overnight), Makes – 10 to 12 pieces (depending upon the size you choose to cut)}

Ingredients :

1. 1 ½ + 1 ½ cup Milk
2. 1 ½ + 1 ½ tbsp. Custard Powder or Cornstarch or Corn-Flour
3. 1 ½ + 1 ½ tbsp. Demerara Sugar (adjust sugar as per preference)
4. 1 tbsp. Cappuccino Powder
5. 1 tbsp. Cocoa Powder
6. 100 gms Bean-curd (Tofu) , churned into a fine paste
7. ¼ cup Hung-curd
8. 10 Dates, soaked in Hot water for 1 hour, churned into a fine paste
9. 1 Wafers pack or cookies of your choice
10. 2 tbsp. Nutella
11. 2 tsp. Cinnamon powder
12. 4 Motichoor ladoos or any filling. Depending on how much you like the filling increase the quantity accordingly
13. Chocolate or Caramel syrup (optional)
14. Nuts (optional)

How to Prepare cheesecake :

1. Crush wafers in a grinder or using rolling pin
2. Add Nutella & chocolate or caramel syrup to get a crumble texture and for extra chocolatey taste
3. Spread this crumble in a detachable mold & refrigerate for 15 to 30 mins until it’s set
4. Preparing cappuccino cheesecake layer :
   1. In a non-stick pan combine 1 ½ milk, 1 ½ custard powder, 1 tsp. cinnamon powder & cappuccino powder
   2. Place it on flame and stir it continuously
   3. Once it comes to boil, reduce the flame to medium-to-low and keep stirring continuously to avoid lumps formation. You may increase custard powder if the mixture is runny
   4. Once it starts to thicken, might take less than 5 mins; add 50 gms of bean-curd paste and stir it well for 3 to 5 mins
   5. Now add 5 dates paste and mix well, until the batter thickens. Keep stirring continuously ensuring no lumps
   6. Once thicken remove from flame and let it cool for 10 mins. If batter has few lumps, blend it with a hand-blender or mixer to make it a smooth paste
5. Preparing cocoa cheesecake layer :
   1. In a non-stick pan combine 1 ½ milk, 1 ½ custard powder, 1 tsp. cinnamon powder & cocoa powder
   2. Place it on flame and stir it continuously
   3. Once it comes to boil, reduce the flame to medium-to-low and keep stirring continuously to avoid lumps formation. You may increase custard powder if the mixture is runny
   4. Once it starts to thicken, might take less than 5 mins; add 50 gms of bean-curd paste and stir it well for 3 to 5 mins
   5. Now add 5 dates paste and mix well, until the batter thickens. Keep stirring continuously ensuring no lumps
   6. Once thicken remove from flame and let it cool for 10 mins. If batter has few lumps, blend it with a hand-blender or mixer to make it a smooth paste
   7. Remove from flame & allow let it to cool
6. Add 1 motichoor ladoo each (or desired filling) & nuts in both the cheesecake batter(s) & mix well

How to Layer & Serve Motichoor Cheesecake :

1. Take-out the cooled wafers mold from the refrigerator
2. Now layer cappuccino batter & let it set in refrigerator for 30 mins
3. Then, layer cocoa batter & let it set in refrigerator for 6 hours or preferably overnight
4. Sprinkle motichoor ladoos or desired filling or chocolate chips generously on the top
5. Drizzle Chocolate or Carmel syrup & nuts. Though, I had created little heart-shapes from white chocolate, very simple process :
   1. Melt white chocolate in Microwave for 30 to 60 seconds
   2. Spread it on a parchment paper & let it set for 20 mins in refrigerator
   3. Take heart-shape cookie cutter (or any shape of your choice) and start making shapes on the chilled chocolate
   4. Place it on the cheesecake
6. Serve by cutting cheesecake in desired shapes & Enjoy chilled or at room temperature